Artichoke Tart in Walnut Pastry

A delicious savory tart. This is an adopted recipe and will require some editing before I would recommend it being made as written. Prep time includes chilling.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 8  scallions, chopped
• 1  cup  light cream or 1  cup half-and-half
• 1⁄2 teaspoon salt
• 1  egg
• 1 (6 ounce) jar  marinated artichoke hearts, chopped
•  freshly ground ground pepper
• 8  ounces gruyere cheese, grated
• 1  garlic clove, finely minced
• 4  tablespoons butter

• WALNUT PASTRY

• 1⁄2 cup walnuts, toasted, cooled
• 3  eggs
• 1  cup all-purpose flour
• 8  tablespoons unsalted butter, cold, cut up into small pieces

Directions

1. Preheat oven to 375 degrees F.
2. Begin the walnut pastry: process walnuts until coarsely ground.
3. Add flour and salt, then place pieces of butter atop dry ingredients in the processor bowl and pulse briefly until pea-sized.
4. Add egg and process just until mixture begins to hold together.
5. Remove dough from processor and shape into a flattened disc; roll dough large enough to fit into 10 inch quiche or tart pan. Place crust in pan and chill for 30 minutes.
6. Line chilled pastry with large sheet of aluminum foil and fill with beans or pie weights. Pre-bake crust for 15 minutes; remove from oven and set aside.
7. Begin the filling: saute scallions and garlic in butter until softened, about 5 minutes.
8. Combine chopped artichoke hearts, scallion and garlic mixture, cream, eggs, salt and pepper in medium bowl.
9. Sprinkle grated cheese over the bottom of the partially baked crust.
10. Pour filling over the cheese and bake the tart for 35 minutes until golden and slightly puffy.
11. Let tart rest 10 minutes before cutting to serve.